. Dairy laboratory guide. Dairying. Fig. 27. — Curd of Milk from Sterilized Separator various kinds of milk to be tested. Heat to 90° F. and add a few drops of rennet, depending upon the. Fig. 28. — Curd of milk from separator merely flushed with warm water. The milk in both instances was pasteurized before separating. quantity of milk used. Place in incubator or warm room and allow to remain until curdled. Remove. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not
. Dairy laboratory guide. Dairying. Fig. 27. — Curd of Milk from Sterilized Separator various kinds of milk to be tested. Heat to 90° F. and add a few drops of rennet, depending upon the. Fig. 28. — Curd of milk from separator merely flushed with warm water. The milk in both instances was pasteurized before separating. quantity of milk used. Place in incubator or warm room and allow to remain until curdled. Remove. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Melick, Charles Wesley, 1877-. New York, D. Van Nostrand company
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